Step 1: Preheat your oven to 400°F (200°C). Wash the mini pumpkins. Carefully cut off the top 1/4 to 1/3 of each pumpkin to create a lid, and scoop out the seeds and stringy bits. Brush the inside and cut edges with 1 tablespoon of olive oil, then season with salt and pepper.
Step 2: Place the seasoned pumpkins cut-side up on a baking sheet. Roast for 20-30 minutes, or until the flesh is tender when pierced with a fork but still firm enough to hold its shape.
Step 3: While pumpkins roast, prepare the brown butter sage. In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Cook, swirling occasionally, until the butter foams, then turns golden brown, and nutty aromatic solids appear at the bottom (about 3-5 minutes). Immediately remove from heat and stir in the minced fresh sage. Pour into a small bowl, reserving 1 tablespoon for drizzling.
Step 4: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Step 5: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until fully browned, then drain any excess fat. Stir in the chopped bell pepper and cook for another 5 minutes until it begins to soften. Season with salt, pepper, and nutmeg.
Step 6: Stir the cooked wild rice and the majority of the brown butter sage mixture (reserving 1 tbsp) into the ground turkey mixture. Mix well to combine all ingredients.
Step 7: Carefully remove the roasted pumpkins from the oven. Fill each pumpkin generously with the ground turkey and wild rice stuffing. Sprinkle 1 tablespoon of grated Parmesan cheese over the top of each stuffed pumpkin.
Step 8: Return the stuffed mini pumpkins to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly. For a golden crust, broil for 2-3 minutes at the very end, watching carefully.
Step 9: Remove from oven, let rest for a few minutes. Drizzle with the reserved brown butter sage, garnish with fresh sage leaves if desired, and serve warm.